So this recipe started as a half jalapeno filled with a piece of string cheese and a piece of onion wrapped in bacon and then BBQ'D. Though it was good, it lacked the flavor I was looking for. So I decide to add chicken instead of the piece of onion. This was really good and was my staple dish for a while until my friend Levi decided to replace the piece of string cheese with cream cheese, making them closer to a traditional jalapeno popper. I really liked this idea and made it my go to until another friend, Deep, added some spices and flavor to the cream cheese. This is where we stand now. It has been about four years since the recipe has been changed, but doesn't mean it wont be changed again...
SHOPPING LIST-
-You need a package of thick cut bacon. Count how many pieces of bacon there are in the package.
-Buy that many fresh jalapenos.
-2 packages of cream cheese.
-A box of tooth picks
-Skinless, boneless, chicken breasts. Only need about three or four.
-If you don’t have it, salt, pepper, garlic powder, and red chili flakes,
HOW TO:
First thing is pull cream cheese out of fridge to start bringing it to room temp. Then put at least two tooth picks for each jalapenos in a bowl of water so they won’t burn in the heat.
Cut jalapenos in half length wise and use a butter knife to scrape out seeds and insides. Turning the jalapeno halves into little boats.
Then cut the chicken breasts into little pieces about the size of half your pinkie. If you cut the chicken too big, it takes to long to cook and you end up with pretty soggy jalapenos, trust me I have tried. Salt and pepper lightly.
Put the two packages of cream cheese in a bowl and flavor with the salt, pepper, garlic powder, and red chili flakes to taste. Mix thoroughly.
Fill each jalapeno “boat” full with the cream cheese mixture.
Take the whole bacon slab out of package and cut it all in half.
Take a piece of cut chicken and put on top of the cream cheese boat and wrap with a half piece of bacon. Use one of the pre-soaked tooth picks to secure the chicken and connect the bacon piece.
After all jalapeno halves have chicken and are wrapped in bacon, BBQ on med high heat for approx 12-15 minutes until chicken is cooked. Easiest way to tell is to cut a jalapeno popper in half and look for no pink in the chicken and clear juices, be careful to not cook too long or the chicken will dry out.
Take off grill and let sit for 5- 10 minutes, serve and enjoy.
Watch out for flare ups while BBQ-ing. You will need to watch them carefully and move away from hot spots often to not burn the bacon. Some bacon will have some black parts on it but that is okay.
